Art

J-GLOBAL ID：201002226494931100   Reference number：10A0679925

Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers

二つの異なる業者が製造した鮎なれ鮨の細菌群集構造の比較

Author (4)： MATSUI Hiroki (Mie Univ., Mie, JPN) ,  SAKA Eriko (Mie Univ., Mie, JPN) ,  ISOBE Yuka (Mie Univ., Mie, JPN) ,  NARITA Miyo (Mie Univ., Mie, JPN)
Material： Biocontrol Science  (Biocontrol Sci)
Volume： 15  Issue： 2  Page： 63-68  Publication year： Jun. 10, 2010 
JST Material Number： L3233A  ISSN： 1342-4815  CODEN： BISCFY  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *sushi ,  Plecoglossus altivelis ,  *Microbiome ,  rRNA gene ,  Gene Library ,  fermented food ,  16S rRNA gene ,  Lactococcus piscium ,  clone library ,  Lactobacillus ,  Lactococcus ,  Leuconostoc ,  Latilactobacillus sakei ,  *narezushi ,  *cuisine ,  microorganism ,  Bacteria ,  Streptococcaceae
Semi thesaurus term： Lactobacillus ,  Lactococcus ,  Leuconostoc ,  Lactobacillus fuchuensis ,  Lactobacillus sakei ,  Leuconostoc gelidum ,  *narezushi

JST classification (1)： General  (FK04010W)

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Terms in the title (3)： 鮎 ,  なれ鮨 ,  細菌群集構造